8: 1200-23-01-.06(3)(a) Kitchen hand washing sink does not have paper towels. Corrective Action: Person in charge restocked.
22: 1200-23-01-.03(5)(a)9.(i)(I) Sliced tomato put on cooler at 11am at 51F 3.5 hours later. TCS foods of line prep cooler will be on Time as a Public Health Control policy. Corrective Action: Person in charge drafted Time as a Public Health Control
Policy.
23: 1200-23-01-.03(6)(c) Consumer advisory is not included on menu for burgers and steaks undercooked per guest request. Corrective Action: Person in charge printed consumer advisory statements on menu.
53: 1200-23-01-.06(5)(b)1. Touch-points on prep cooler lids have excessive debris.
Additional Comments
The Metro Public Health Department received a complaint on 2/19 from a guest who says she received cold food from the establishment on 2/19. Additionally, the complainant stated that she witnessed a service employee eating over guest food. Proper cooking temperature guidelines were discussed with kitchen staff. Additionally, Person in charge states employees have a designated room and table near the drink station where they are permitted to eat, drink, and lounge.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
53 Physical facilities installed, maintained, and clean
